CincyEats

Everyone has their favorite holiday, mine just happens to be Thanksgiving. I am sure that no one is surprised by this. It is an entire day that is about being together and sharing a meal. Your favorite dish might not be the same as mine, but they will probably both be served. The shear abundance of food is always amazing. This is also one of those holidays where every family does it their own way.

Since Jess and I have been together holidays have not always been easy. I remember my first Thanksgiving with his family. The meal was fantastic, but it wasn’t the meal that I had always known. The dressing was not what my mom always made.  There was no dutch apple pie to the end the meal.  Gratefully, I had known this was going to happen and brought my own slice. I also remember standing outside after eating my one lonely slice of pie and crying after talking to my family on the phone.

Since that first holiday away things are a little different.  That first thanksgiving was 4 years ago and I am now settled into being a part of a new family. I now love almost everything my mother in law cooks. She is actually the best home cook I know. (Mom, if you are reading this, I know you used to cook all the time. Please remember that this was before I was born.) You know though,  there has to be a but in there some where. There are certain dishes that make Thanksgiving, Thanksgiving. I know for Jess it is Onion Casserole, which I will be making for the second time tomorrow (I always try to do a test run). For me is the dressing, stuffing to some people. My mom always make it. I attempted to make it one year and because it wasn’t mom’s it wasn’t right.

This year it appears that I am making a good portion of my family’s dinner. I am excited and nervous all at the same time.  Yesterday my mom went to the turkey factory (yes, you read that correctly) to pick up the turkey. She asked me if I need any parts for stock.  My answer to that was no, I made my stock on Sunday.  I know this is not a meal that happens in one day! Plus stock is the base of so many dishes.  I started on Sunday by browning the bones in the oven.  Then I whacked them with a cleaver, not really sure if it is necessary, but it is fun.  Over 4 hours I gently simmered the bones. After all that I could just eat the stock with a spoon.

With stock everyone has an opinion. I referred to Anthony Bourdain’s  Les Halles cookbook. He lays out how important stock is and gives you guidance, but he doesn’t say, this much of this and this much of this.  There is a technique to stock, but it not something that has to be perfect. The little bit of effort makes a big difference. Please note that stock is made pretty much unattended.

Here is Guy Fieri’s Recipe. It is very similar to what I did (the only difference is I added a little thyme and parsley).

Ingredients

• 1 turkey leg
• 2 turkey wings
• 1 turkey neck
• 2 tablespoons canola oil
• 6 large garlic cloves
• 2 Vidalia sweet onions, quartered
• 2 carrots, chopped in thirds
• 3 stalks celery, chopped in thirds
• 1 teaspoon salt
• 2 teaspoon pepper
• 6 fresh sage leaves
• Amazing Gravy, recipe follows

Directions

1. Preheat oven to 400 degrees F.
2. Evenly rub turkey parts with oil. Sprinkle with salt and pepper. In a large roasting pan, place turkey, skin side down, in oven and roast for 45 minutes.
3. Prepare and combine vegetables. Reduce heat to 350 degrees F, briefly remove turkey, add in vegetables, turning to coat in bottom of pan juices. Place turkey, skin side up on top of vegetables and continue to roast for another 35 minutes.
4. Remove pan from oven, place over burners and add in 4 quarts of water. Scrape bottom of pan to remove stuck bits, repositioning turkey and vegetables as needed. Keep at a medium to low simmer for 2 hours, uncovered until deep in color and flavor. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let sit, and skim fat from top.

A few stock comments. I make stock all year round. I put kitchen scraps in the freezer all the time. Once I have enough I get a pot going. I then freeze the stock in 2 cup portions.  I have made lamb stock, duck stock, chicken stock, and veal stock. Really there are endless possibilities. I would not suggest making fish stock in your house. After hearing a horror story from my brother in law, I don’t think I will try it any time soon. If you have to ask to figure out why, just ask. I will tell you.

If you get a chance leave a comment with your favorite Thanksgiving dish. I love hearing about what everyone else is eating!